MEET inTEAM
inTEAM's principal and consultants all possess deep experience in the school nutrition industry
Principal
Mary Jo Tuckwell, is a Senior Consultant for inTEAM. Her past experience includes serving as a Nutrition Program Management Consultant for Midwest Nutrition Systems, the Director of Food and Nutrition for the Eau Claire Area School District, and Nutrition Education and Training Coordinator for the Wisconsin Department of Public Instruction. In her career, Mary Jo has achieved and maintained financial integrity for a variety of food and nutrition programs with budgets over $4 million. Mary Jo is a member of the American Dietetic Association and the School Nutrition Association, and she holds a bachelor of science in dietetics from the University of Wisconsin and a master’s degree in public health from the University of California, Berkeley.
Consultants
Jennifer Frank graduated cum laude from the University of Arizona with a bachelor of science in Human Nutrition. Jennifer has volunteered extensively with community-based nutrition and hunger groups, including helping to build school gardens in Phoenix. Additionally, she has worked with the United Food Bank and the World Hunger Education and Advocacy Training (WHEAT) group.
Kelly Hubbard brings a unique perspective to school foodservice, with a background in the food and beverage industry and dietetics. Kelly is a recent graduate of New Mexico State University, where she earned her bachelor’s degree in dietetics, a master’s degree in Hotel Restaurant and Tourism Management, and additional minor master degrees in Management and Marketing. As a graduate assistant in the HRTM department, she taught courses on Food and Beverage Cost Control, Food Service Management, Bar and Beverage Management, and Hospitality and Tourism Marketing. At NMSU, she served as a lobbyist and events coordinator in student government and was elected President of the NMSU Student Dietetics organization.
Emily Jones, RD, recently joined inTEAM after earning her bachelor of science in dietetics from Eastern Michigan University, with a minor in Spanish language. As a dietetics student, Emily worked in a variety of foodservice organizations, including alongside the head chef of Eastern Michigan University’s dining services. At EMU, she worked closely with the cooks and staff to ensure that students with special dietary needs were provided with meals they could enjoy, and promoted and produced new culinary products across campus. Emily is a member of the American Dietetic Association.